Heat large skillet or griddle to 350?F.
Preheat oven to 200?F to keep the pancakes warm.
In a small mixing bowl, whisk together the eggs, milk, and vanilla. In a seperate bowl, mix together the dry ingredients. Add the egg mixture, mix well. Slowly add the melted butter, whisking continuously. (Do not try to work all the lumps out!) Check to see if the pan/griddle is hot enough by placing a drops of water onto the surface. If the water dances across the pan it is ready.
Lightly coat the pan/griddle with butter or shortening. Laddle 1/3 cup of batter into the pan. When bubbles begin to set around the edges of the pancake and the underside of the pancake is golden brown (or to your desired doneness), gently flip the pancake. Continue to cook 2-3 minutes or until underside of pancake is golden brown and set or done. Repeat with remaining batter, placing the finished pancakes on a platter and warming in the oven ready to eat.
Make sure to check the expiration dates on the baking soda and baking powder! If using a waffle iron, I usually set a timer for 5-8 minutes depending on the iron size.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 245.7mg||76 %|
|Sodium 9926.8mg||342 %|
|Potassium 279.1mg||7 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 57.4g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 458
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